Place the mixing bowl and the whisk attachment in the freezer to chill for at least 10 minutes while you gather the ingredients.

Once the bowl is chilled, pour in the heavy cream and beat on medium speed for approximately 3 minutes - or until the cream has become a whipped consistency.

In a separate bowl, combine the sweetened condensed milk with the cotton candy flavoring and the vanilla, mixing until combined.

Gently fold that mixture into the whipped cream, taking care not to deflate the cream.

Once mixed, portion half of it into a separate bowl.

Add a drop of pink food color into one bowl and a drop of blue into the other. Gently fold the color into the ice cream mixture. You can add more coloring until you reach the desired shade - but always start with less since you can always add more but can’t remove it once it’s in there. Also, keep in mind that the color will intensify as it sits.

Portion spoonfuls of each mixture into your freezer-safe container - doing a dollop of each at a time. I like to add a spoonful of each and then add a layer of sprinkles before adding more of each mixture. Continue adding layers of colors with the sprinkles until all of the ice cream has been added to the container.

Cover and freeze for AT LEAST 4-6 hours to harden. I prefer to let it freeze overnight so it is firm enough for solid scoops when serving.